Category Archives: FOOD: What’s For Dinner?

Enjoy this tasty and easy chicken! Roasted Whole Paprika Chicken recipe Ingredients 1 whole chicken (4 to 5 pounds) 1 stick salted butter (melted) New bottle of smoked paprika for final dusting 1/2 white onion for stuffing cavity FOR SEASONED BUTTER ½ teaspoon smoked paprika ½ teaspoon dried garlic powder ½ teaspoon dried onion powder ½ teaspoon salt/pepper combo Directions Preheat […]

A delicious anytime meal. Make a rich chicken stock using the bones of a recently baked chicken, along with some chopped vegetables, all in a pot of water. There is so much you can do with a good chicken broth. One morning recently, we made some egg drop soup with chunks of baked chicken added. […]

A 100+ Year Old FAMILY Recipe “Southern Cast-Iron Skillet Cornbread” Cast-Iron Skillet Cornbread Ingredients 1 cup white cornmeal ½ cup flour 1 tbsp baking powder ¼ tsp baking soda 1 egg ¼ cup oil 1 tsp salt Buttermilk Cast-Iron Skillet Cornbread Instructions Preheat oven to 450 degrees. Put the oil in the iron skillet and […]

Editor’s Note: For several years, I worked in New Orleans in the publishing business. I met with the late Chef Paul Prudhomme at K-Paul’s Restaurant and again at his house. He invited our magazine over to a Cajun Christmas Dinner featuring a vast spread of food he had prepared for us and presented on his […]

Recipe for Roasted Cauliflower Soup  Ingredients 5 pounds cauliflower, cut into 1-inch florets (about 18 cups) 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces 1 ½ cups extra-virgin olive oil, divided 1 ¾ teaspoons kosher salt, divided 1 ¾ teaspoons ground pepper, divided 2 ½ cups fresh parsley ⅔ cup fresh chives 12 cups low-sodium “no-chicken” broth or chicken broth 5 teaspoons white-wine vinegar   Directions   Preheat oven […]

In the South, Tomato Sandwiches are all the thing when the small vegetable gardens start producing those big, red, and delicious tomatoes. Plus if you add to  that a slice of Vidalia Onion and a knife loaded with Hellman’s Mayonaise to spread on your bread… you have an open-faced sandwich that is to die-for (in […]

Salmon croquettes are an easy meal if you have leftover salmon from last night. RECIPE & DIRECTIONS Shredded 6 oz. cold poached salmon (no skin), added very thin sliced + diced onion, 1 Tbs mayo + 1/2 tsp creamy horseradish sauce, black pepper, salt, 1/2 tsp Old Bay, pinch dried dill, dash dried roasted garlic, […]

Zucchini Simmered in Cream and Tarragon (Courgettes Etuvées à la Crème) The easy way to prepare: Ingredients 8 small young courgettes (zucchini) – preferably not much longer than your finger 1 pint of cream 1 bunch tarragon, finely chopped ½ of a beef stock (cube) Salt and pepper to taste ‍ Method 1. Steam the […]

A SOUTH OF THE COLORADO BORDER BREAKFAST – When you feel like dining on Huevos Rancheros, Colorado Style, that means a breakfast based on a New Mexico Hatch Chili. Late Summer and Fall mean it is Hatch Chili Time across the USA, and every farmer’s market in the western states has fire-roasted poblano chilis in […]

INGREDIENTS 2 c. eggplant (cooked and drained) 1 med. onion (chopped) 1 #2 can tomatoes (drained) 1 1/2 c. grated American cheese 4 eggs 1 c. cornbread crumbs DIRECTIONS Sauté onions in 2 tablespoons oil or butter, add eggplant and tomatoes. Mash with a potato masher. Stir until the mixture looks like scrambled eggs. Stir […]